Li, K.; Ren, Y.; Li, Y.; Li, L.; Cheng, Y.; Yun, S.; Cheng, F.; Zhao, W.; Zhao, L.; Chang, M.;
et al. Gel Properties and Interaction Mechanism of Heat-Induced Lentinan–Chicken Myofibrillar Protein. Foods 2025, 14, 1614.
https://doi.org/10.3390/foods14091614
AMA Style
Li K, Ren Y, Li Y, Li L, Cheng Y, Yun S, Cheng F, Zhao W, Zhao L, Chang M,
et al. Gel Properties and Interaction Mechanism of Heat-Induced Lentinan–Chicken Myofibrillar Protein. Foods. 2025; 14(9):1614.
https://doi.org/10.3390/foods14091614
Chicago/Turabian Style
Li, Kexin, Ya Ren, Yong Li, Liang Li, Yanfen Cheng, Shaojun Yun, Feier Cheng, Wenfei Zhao, Li Zhao, Mingchang Chang,
and et al. 2025. "Gel Properties and Interaction Mechanism of Heat-Induced Lentinan–Chicken Myofibrillar Protein" Foods 14, no. 9: 1614.
https://doi.org/10.3390/foods14091614
APA Style
Li, K., Ren, Y., Li, Y., Li, L., Cheng, Y., Yun, S., Cheng, F., Zhao, W., Zhao, L., Chang, M., Cao, J., & Feng, C.
(2025). Gel Properties and Interaction Mechanism of Heat-Induced Lentinan–Chicken Myofibrillar Protein. Foods, 14(9), 1614.
https://doi.org/10.3390/foods14091614
